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Christopher Ranch

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Christopher Ranch specializes in the production of garlic products and other ingredients for Food, Beverage and Nutrition. Products include chopped and crushed garlic in oil and citric acid, chopped garlic, garlic puree, peeled garlic, sliced garlic, peeled shallots, sun dried tomatoes and more. Christopher Ranch also offers organic products that contain more minerals, vitamins, proteins and amino acids.
554 Results
Roasted Corn and Garlic Couscous Christopher Ranch Roasted Corn and Garlic Couscous is made by preheating oven to 400 degrees F. Coat a large baking sheet with cooking spray. Wrap garlic cloves tightly in foil and place on prepared baking sheet. Arrange corn on baking sheet next to garlic and sprinkle cor...view more Roasted Corn and Garlic Couscous is made by preheating oven to 400 degrees F. Coat a large baking sheet with cooking spray. Wrap garlic cloves tightly in foil and place on prepared baking sheet. Arrange corn on baking sheet next to garlic and sprinkle corn with the salt. Roast for 15 to 20 minutes, until garlic is soft and corn is golden, turning every 5 minutes to prevent corn from burning. Unwrap garlic and mince. Slice kernels from corn cob. Combine garlic, corn kernels and chicken broth in a medium saucepan. Set pan over medium-high heat and bring mixture to a boil. Stir in couscous, remove from heat, cover and let stand 5 minutes. Fluff with a fork and stir in green onions and pimento, and toss to combine. view less
Roasted Fingerling Potatoes with Whole Garlic Christopher Ranch Roasted Fingerling Potatoes with Whole Garlic are made by preheating oven to 375 degrees F. In a large bowl combine all the ingredients and toss. Transfer to a baking sheet and roast for 15 to 20 minutes or until nice and tender.
Roasted Garlic and Basil Mashed Potatoes Christopher Ranch Roasted Garlic and Basil Mashed Potatoes are made by preheating the oven to 400 degrees. Arrange garlic in 1 layer on a double thickness of foil and wrap tightly. Roast the garlic and potatoes in middle of oven–the garlic will take 45 minutes and the pota...view more Roasted Garlic and Basil Mashed Potatoes are made by preheating the oven to 400 degrees. Arrange garlic in 1 layer on a double thickness of foil and wrap tightly. Roast the garlic and potatoes in middle of oven–the garlic will take 45 minutes and the potatoes will take 1 hour. Unwrap garlic and cool slightly. Peel the cloves, mash with a fork, and set aside. (The garlic may be roasted and stored in the refrigerator, up to a week ahead.) Combine the milk and butter in a large bowl. Scoop the flesh from the potatoes into the bowl and smash using a potato masher. Reserve the skins and julienne them. Drizzle the skins with the olive oil, transfer to the oven, and bake until crisp, about 12 minutes. Using a rubber spatula, mix the potato mixture and garlic together until creamy. Fold in the basil and season with salt and pepper. Garnish the smashed potatoes with the crisp potato skins. view less
Roasted Garlic and Basil Mashed Potatoes Christopher Ranch Roasted Garlic and Basil Mashed Potatoes are made by preheating the oven to 400 degrees. Arrange garlic in 1 layer on a double thickness of foil and wrap tightly. Roast the garlic and potatoes in middle of oven–the garlic will take 45 minutes and the pota...view more Roasted Garlic and Basil Mashed Potatoes are made by preheating the oven to 400 degrees. Arrange garlic in 1 layer on a double thickness of foil and wrap tightly. Roast the garlic and potatoes in middle of oven–the garlic will take 45 minutes and the potatoes will take 1 hour. Unwrap garlic and cool slightly. Peel the cloves, mash with a fork, and set aside. (The garlic may be roasted and stored in the refrigerator, up to a week ahead.) Combine the milk and butter in a large bowl. Scoop the flesh from the potatoes into the bowl and smash using a potato masher. Reserve the skins and julienne them. Drizzle the skins with the olive oil, transfer to the oven, and bake until crisp, about 12 minutes. Using a rubber spatula, mix the potato mixture and garlic together until creamy. Fold in the basil and season with salt and pepper. Garnish the smashed potatoes with the crisp potato skins. view less
Roasted Garlic and Blue Cheese Bisque Christopher Ranch Roasted Garlic and Blue Cheese Bisque is prepared by heating oil in a large saucepan over medium-low heat. Add the whole garlic cloves to the pan, decrease the heat to low, and cook until cloves are tender, 10 to 15 minutes. Carefully add the sherry and ...view more Roasted Garlic and Blue Cheese Bisque is prepared by heating oil in a large saucepan over medium-low heat. Add the whole garlic cloves to the pan, decrease the heat to low, and cook until cloves are tender, 10 to 15 minutes. Carefully add the sherry and brandy, increase the heat to high, and reduce the liquid by half, 2 to 3 minutes. Add the diced potatoes and chicken stock, and cook until the potatoes are tender. Transfer the soup to a large bowl and puree in batches in a blender, then return the soup to the pan. Add the hot pepper sauce and cream, and cook over low heat until the cream almost comes to a boil. Whisk about 4 ounces of the cheese into the soup. Season to taste with salt and pepper. Ladle the soup into soup bowls, garnish with the remaining Gorgonzola and chives, and serve hot. view less
Roasted Garlic and Chili-Crusted Pork Loin Christopher Ranch Roasted Garlic and Chili-Crusted Pork Loin are made by squeezing the roasted garlic pulp from each clove into a bowl. Add the salt, ground and flaked chiles, cumin, brown sugar, and olive oil and make a wet rub. Stab holes into the pork loin and insert a...view more Roasted Garlic and Chili-Crusted Pork Loin are made by squeezing the roasted garlic pulp from each clove into a bowl. Add the salt, ground and flaked chiles, cumin, brown sugar, and olive oil and make a wet rub. Stab holes into the pork loin and insert a quarter of a garlic clove into each. Massage the wet rub all over the meat, pushing some of it in between the two loins. Do this ahead, cover, and refrigerate overnight for maximum flavor penetration. Fire up the grill, mounding a hot coal bed on one side. Just before grilling, season the meat all over with the salt and a grinding of black pepper. Set the meat directly over the coals to sear for 2 minutes, making sure to scrape onto the roast any of the coating rub stuck to the plate it was setting on. Sear the remaining 3 sides for 2 minutes each. Push the meat to the other side of the grill, away from the coals. Cover the grill and adjust the heat so that it’s from 325 to 350 degrees F inside. Roast for about 1 hour, till the meat reaches an internal temperature of 150 degrees F. Pull the roast off the grill and let it rest for 15 minutes. Carve and serve immediately, or let it cool completely and then slice for sandwiches. view less
Roasted Garlic and Goat Cheese Flan Christopher Ranch Roasted Garlic and Goat Cheese Flan is made by putting the oven rack in middle position and preheat oven to 325 degrees F. Butter 4 (3 by 2-inch) ramekins and line bottom with rounds of parchment, then butter paper. Line the ramekins with thinly sliced el...view more Roasted Garlic and Goat Cheese Flan is made by putting the oven rack in middle position and preheat oven to 325 degrees F. Butter 4 (3 by 2-inch) ramekins and line bottom with rounds of parchment, then butter paper. Line the ramekins with thinly sliced elephant garlic. In a food processor add the roasted garlic, goat cheese, eggs, milk, cheese, garlic chives, salt and pepper and process until smooth, about 1 to 2 minutes. Pour mixture into ramekins and bake in a hot water bath until flan is set and a wooden pick or skewer inserted in center comes out clean, 30 minutes. Transfer pan to a rack to cool slightly, 10 to 15 minutes.Run a thin knife around edge of flan to loosen, then invert a serving plate over pan and invert flan onto plate. Remove pan and discard paper. Cut flan into wedges and serve immediately. *Chef’s Note: You do not have to invert the flan onto a plate. In that case, just butter the ramekins and do not line with parchment paper. view less
Roasted Garlic and Tomato Soup Christopher Ranch Roasted Garlic and Tomato Soup is prepared by preheating the oven to 400 degrees. Place the tomatoes, shallots (onions), garlic cloves, rosemary and thyme in a 9×11 inch baking dish. Cover with the olive oil. Bake until the tomatoes begin to brown 15 to 2...view more Roasted Garlic and Tomato Soup is prepared by preheating the oven to 400 degrees. Place the tomatoes, shallots (onions), garlic cloves, rosemary and thyme in a 9×11 inch baking dish. Cover with the olive oil. Bake until the tomatoes begin to brown 15 to 20 minutes. Using a slotted spoon, transfer the mixture to a heavy stockpot and add one half of the liquid from the baking dish. Discard or freeze the remainder. Add the chicken stock and simmer over medium heat until the tomatoes and the liquid are reduced by one third, about 15 minutes. Add the balsamic vinegar, basil pepper and salt and simmer 5 to 10 minutes. Puree in a blender or in batches in a food processor. Strain the soup through a sieve into a tureen. Serve hot topped with freshly grated parmesan view less
Roasted Garlic Basil Sauce Christopher Ranch Roasted Garlic Basil Sauce is prepared by preheating the oven to 425 degrees. Wrap zucchini and garlic in foil and place on a baking sheet. Roast in middle of oven about 15 minutes. Unwrap and cool. Blanch basil and parsley 10 seconds and drain. Drop in i...view more Roasted Garlic Basil Sauce is prepared by preheating the oven to 425 degrees. Wrap zucchini and garlic in foil and place on a baking sheet. Roast in middle of oven about 15 minutes. Unwrap and cool. Blanch basil and parsley 10 seconds and drain. Drop in ice water. Use a blender to blend together. view less
Roasted Garlic Burger Christopher Ranch Roasted Garlic Burger are made by preheating the grill. In a bowl, mix the meat, salt and pepper, and the roasted garlic paste. Form 4 burgers by using a mold, the top of a lid, or your hands. Wrap in plastic wrap and refrigerate until you are ready to gr...view more Roasted Garlic Burger are made by preheating the grill. In a bowl, mix the meat, salt and pepper, and the roasted garlic paste. Form 4 burgers by using a mold, the top of a lid, or your hands. Wrap in plastic wrap and refrigerate until you are ready to grill them. Cook burgers over a hot fire until desired temperature is reached. Meanwhile: Split the pieces of bread, and pull out some of the soft center to make a hole for the burger. Place the bread face down on the grill to toast. Place the burger in the bread, and top with your favorite condiments. Roasted Garlic Paste: Preheat the oven to 375 degrees F. Heat an ovenproof saucepan on the stovetop. When it’s hot, add the extra-virgin olive oil. Next, add the cloves and season with salt and pepper. Let the cloves begin to caramelize, then put the pan in the preheated oven. Roast cloves in the oven for about 30 minutes or until they are nicely browned. (Starting the garlic on the stove will save at least 20 minutes of roasting time). Let cool. When cool enough to handle easily, put the roasted garlic into a small bowl, mash with a fork and add oil from the pan until a paste forms. Store, tightly covered, in the refrigerator, for up to 1 week. view less
Roasted Garlic Cheescake Christopher Ranch Roasted Garlic Cheescake is prepared by beating cream cheese until smooth. Add eggs one at a time, incorporating each one. Add remaining ingredients and mix until smooth, scraping down sides of bowl several times. Pour into cake pan and bake for one hour ...view more Roasted Garlic Cheescake is prepared by beating cream cheese until smooth. Add eggs one at a time, incorporating each one. Add remaining ingredients and mix until smooth, scraping down sides of bowl several times. Pour into cake pan and bake for one hour at 350F or until toothpick comes out clean. Serve with your favorite condiment. view less
Roasted Garlic Meatloaf Christopher Ranch Roasted Garlic Meatloaf is prepared in a large bowl. Mix all ingredients with half of the roasted garlic using hands to mix and mush together thoroughly. Pat meat mixture evenly into a loaf pan. Spread the remaining roasted garlic on top of meatloaf. Bak...view more Roasted Garlic Meatloaf is prepared in a large bowl. Mix all ingredients with half of the roasted garlic using hands to mix and mush together thoroughly. Pat meat mixture evenly into a loaf pan. Spread the remaining roasted garlic on top of meatloaf. Bake in a preheated over at 350 degrees for 1 hour and 15 minutes. view less
Roasted Garlic Soup Christopher Ranch Roasted Garlic Soup is prepared by preheating an oven to 350 F. Cut off top quarter inch of each garlic head. Place the garlic heads in a small shallow baking dish. Drizzle oil over. Bake until golden, about one hour. Cool slightly. (Now you can do the sa...view more Roasted Garlic Soup is prepared by preheating an oven to 350 F. Cut off top quarter inch of each garlic head. Place the garlic heads in a small shallow baking dish. Drizzle oil over. Bake until golden, about one hour. Cool slightly. (Now you can do the same thing with the garlic heads but wrap the heads with oil on top of them in aluminum foil so they don’t brown so quick). Press individual garlic cloves between thumb and finger to release garlic oils. Chop the garlic. Melt butter in heavy large saucepan over medium heat. Add garlic, leeks and onion and saute until onion is translucent, about eight minutes. Reduce heat to low. Add flour and cook ten minutes, stirring occasionally. Stir in hot stock and sherry. Simmer 20 minutes, stirring occasionally. Cool slightly. Puree soup in batches in blender or processor. (Can be prepared one day ahead. Cover and refrigerate). Return the soup to the saucepan. Add cream and simmer until thickened, about ten minutes. Add lemon juice to taste. Season with salt and white pepper. Ladle into bowls. Garnish with chives. view less
Roasted Garlic-Basil Sauce Christopher Ranch Roasted Garlic-Basil Sauce (Refer to Formulation)
Roasted Goose with Brandy Christopher Ranch Roasted Goose with Brandy is made by removing the neck, giblets and liver from the goose. Rinse the goose thoroughly inside and out under cold running water. Reserve the neck and giblets separately. Pat the goose dry with paper towels and season with the...view more Roasted Goose with Brandy is made by removing the neck, giblets and liver from the goose. Rinse the goose thoroughly inside and out under cold running water. Reserve the neck and giblets separately. Pat the goose dry with paper towels and season with the kosher salt and black pepper. Place the onions, carrots and celery in a medium bowl and toss to combine. Remove 1/2 cup of the vegetable mixture and set aside. Stuff the cavity of the goose with the remaining vegetable mixture, 2 bay leaves, 4 sprigs of thyme and 4 cloves of garlic. Truss the goose. Please refer to the pdf for entire recipe. view less
Roasted Mushroom Salad with Butternut Squash, Pearl Onions and Chestnuts Christopher Ranch Roasted Mushroom Salad with Butternut Squash, Pearl Onions and Chestnuts is made by preheating the oven to 400 degrees.Toss the mushrooms in a roasting pan with 1½ tablespoons of the olive oil, 2 teaspoons of the thyme, 1 tablespoon of the rosemary, 1 bay...view more Roasted Mushroom Salad with Butternut Squash, Pearl Onions and Chestnuts is made by preheating the oven to 400 degrees.Toss the mushrooms in a roasting pan with 1½ tablespoons of the olive oil, 2 teaspoons of the thyme, 1 tablespoon of the rosemary, 1 bay leaf, and salt and pepper. Roast in the preheated oven for 20 minutes, mixing the mushrooms around twice to ensure even cooking. In a roasting pan, toss the squash and the onions with 2 tablespoons of the remaining olive oil, 1 teaspoon of the remaining rosemary, the remaining thyme, 2 bay leaves, and salt and pepper. Roast in the preheated oven for 20 minutes, mixing the vegetables around twice to ensure even cooking. The squash should be firm and the onions slightly browned. Reduce the oven temperature to 300˚. In a pot of boiling water, blanch and drain the chestnuts. Then toss them in a roasting pan with ½ tablespoon of the remaining olive oil and the remaining rosemary and bay leaf. Roast them in the preheated oven for 20 minutes, until the chestnuts are deep gold in color. Mix the chestnuts with the squash, onions, and mushrooms. Season with salt and pepper. In a large salad bowl, mix the vinegar with a pinch of salt, then add the remaining 2 tablespoons of olive oil, beating well. Add the greens and toss well. Arrange the salad in the middle of 4 plates. Spoon the roasted vegetable mixture over the salad. view less
Roasted Pepper, Macadamia and Chili Paste Christopher Ranch Roasted Pepper, Macadamia and Chili Paste is made by charring the skins of the capsicums over a flame until black all over. Put into a paper bag to cool and then peel and de-seed. Heat the olive oil in a fry pan and add the shallots and garlic. Stir for ...view more Roasted Pepper, Macadamia and Chili Paste is made by charring the skins of the capsicums over a flame until black all over. Put into a paper bag to cool and then peel and de-seed. Heat the olive oil in a fry pan and add the shallots and garlic. Stir for two minutes without colouring then add the other ingredients. Simmer gently for 15 minutes, stirring often, and then let cool. Taste for seasoning then blend to a smooth paste before spooning into sterilised jars. view less
Roasted Pork Loin with Almonds and Apricots Christopher Ranch Roasted Pork Loin with Almonds and Apricots are made by seasoning the pork with salt and pepper thoroughly, almost crusting the entire roast. Preheat oven to 375 degrees. In a large heavy sauté pan with at least 3-inch sides (Le Crueset pans work great) h...view more Roasted Pork Loin with Almonds and Apricots are made by seasoning the pork with salt and pepper thoroughly, almost crusting the entire roast. Preheat oven to 375 degrees. In a large heavy sauté pan with at least 3-inch sides (Le Crueset pans work great) heat to almost smoking. Add the vegetable oil, than the extra-virgin olive oil, swirling it around to coat the bottom of the pan. Place the pork in the pan, top-side down, until a rich, dark crust forms; it will take a couple of minutes. Flip the pork over, reduce the heat and add the almonds, apricots, garlic, shallots and thyme. Allow it to sauté for a few seconds, then carefully add the sherry as it may flambe. Cook the sherry until reduced by half, add the stock and place in oven for 45 minutes, or about 8 minutes a pound for a medium to medium-well meat. (Check for your desired doneness). Pull the pork out and allow to rest for 15 minutes. Place the pan back on the burner and reduce to a nice sauce consistency; finish with the chopped parsley. Slice the pork onto a platter and pour the sauce over the top. Serve with mashed potatoes or boiled new potatoes. view less
Roasted Potatoes and Pearl Onions Christopher Ranch Roasted Potatoes and Pearl Onions are made by Preheat oven to 400°F. Spray large shallow roasting pan (do not use glass baking dish or potatoes will not brown) with nonstick cooking spray. Add potatoes and onions to pan; drizzle with oil. Combine basil, p...view more Roasted Potatoes and Pearl Onions are made by Preheat oven to 400°F. Spray large shallow roasting pan (do not use glass baking dish or potatoes will not brown) with nonstick cooking spray. Add potatoes and onions to pan; drizzle with oil. Combine basil, paprika, salt, rosemary and pepper in small bowl; mix well. Sprinkle over potatoes and onions; toss well to coat lightly with oil and seasonings. Bake 20 minutes; toss well. Continue baking 15 to 20 minutes or until potatoes are browned and tender. view less
Roasted Tomato Soup Christopher Ranch Roasted Tomato Soup is made by adjusting an oven rack to the upper middle position and preheat the oven to 450°F. Line a rimmed baking sheet with foil. Seed the tomatoes and arrange them on a single layer on the foil, and sprinkle evenly with the brown su...view more Roasted Tomato Soup is made by adjusting an oven rack to the upper middle position and preheat the oven to 450°F. Line a rimmed baking sheet with foil. Seed the tomatoes and arrange them on a single layer on the foil, and sprinkle evenly with the brown sugar. Bake until all liquid has evaporated and the tomatoes begin to color (about 30 minutes). Let the tomatoes cool slightly, then peel them off the foil; transfer to a small bowl and set aside. Heat the butter in a large saucepan over medium heat until foamy. Add the shallots, tomato paste and allspice. Reduce the heat to low, cover and cook stirring occasionally, until the shallots are softened (7-10 minutes). Add the flour and cook, stirring constantly, until thoroughly combined (about 30 seconds). Whisking constantly, gradually add the chick broth; stir in the reserved tomato juice and the roasted tomatoes. Cover, increase the heat to medium and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, to blend the flavors (about 10 minutes). Strain the mixture in a medium bowl; rinse out the saucepan. Transfer the tomatoes and solids in the strainer to a blender; Add 1 cup of the strained liquid and puree until smooth. Combine the pureed mixture and the remaining strained liquid in the saucepan. Add the cream and warm over low heat until hot, (about 3 minutes) off the heat, stir in the brandy and season with cayenne to taste. Serve Immediately. view less
Roasted Tomatoes and Cippolline Onions Over White Beans Christopher Ranch Roasted Tomatoes and Cippolline Onions Over White Beans are made by tossing tomatoes with blanched and peeled cipolline on a baking sheet or large, shallow baking dish with salt and olive oil. The trick with the oil is to coat them well, and keep them fro...view more Roasted Tomatoes and Cippolline Onions Over White Beans are made by tossing tomatoes with blanched and peeled cipolline on a baking sheet or large, shallow baking dish with salt and olive oil. The trick with the oil is to coat them well, and keep them from sticking, but not overdo it. Roast at 500°F, anywhere from 35-50 minutes, until they show brown patches and the tomatoes are falling apart. Assemble the dish by placing the white beans at the bottom of a large bowl or large deep platter, scraping the tomatoes and all of their juices on top, and topping it with slivers of basil leaves. Serve immediately. I like to throw a few garlic-rubbed bread cubes in the bottom of a plate or small bowl and scoop the goods on top. view less
Roasted Turkey with Artichoke-Sausage Stuffing Christopher Ranch Roasted Turkey with Artichoke-Sausage Stuffing is made by Preheating oven to 450 degrees F. Place a large skillet over medium-high heat. When pan is hot, add sausage and cook 3 to 5 minutes, until browned and cooked through, breaking up the meat as it coo...view more Roasted Turkey with Artichoke-Sausage Stuffing is made by Preheating oven to 450 degrees F. Place a large skillet over medium-high heat. When pan is hot, add sausage and cook 3 to 5 minutes, until browned and cooked through, breaking up the meat as it cooks. Add mushrooms, onion, garlic, and poultry seasoning and cook 3 minutes, until mushrooms soften. Transfer mixture to a large bowl and add bread cubes, artichoke hearts, cheese, parsley, and 1 1/2 cups broth. Toss to combine, allowing liquid to soften bread cubes. If stuffing seems dry, add more broth to soak cubes. Season turkey all over with salt and black pepper. Place turkey in a large roasting pan and season the top and sides with thyme and rosemary. Loosely stuff bread mixture into turkey (place any leftover in a shallow baking dish). Place turkey in oven and immediately reduce oven temperature to 325 degrees F. Roast turkey 20 minutes per pound, or until an instant-read thermometer registers 180 to 185 degrees F. Bake extra stuffing alongside for 30 minutes. Let turkey stand 10 minutes before carving. view less
Rosa di Parma (Stuffed Beef Tenderloin) Christopher Ranch Rosa di Parma (Stuffed Beef Tenderloin) is made by butterflying beef with a sharp, thin bladed knife, by cutting lengthwise down center of tenderloin; open like a book. Cover with parchment and pound until beef is about 1/4-inch thick. Stir together oliv...view more Rosa di Parma (Stuffed Beef Tenderloin) is made by butterflying beef with a sharp, thin bladed knife, by cutting lengthwise down center of tenderloin; open like a book. Cover with parchment and pound until beef is about 1/4-inch thick. Stir together olive oil and garlic. Brush beef with half of garlic oil. Sprinkle with pepper. Arrange prosciutto over entire surface of beef. Top with Parmigiano-Reggiano and spinach leaves. Carefully roll meat lengthwise into a long slender roll. Using kitchen twine, tie to secure. Mix together salt, sage and chopped rosemary and rub into surface of meat. Combine remaining garlic oil and butter in a Dutch oven or deep skillet; place over medium heat. Add beef, turning to brown all sides. Add brandy and sprigs of rosemary to pan and allow brandy to reduce. Pour in beef broth. Continue to cook, turning and basting with pan juices about 30 minutes for rare (140F) or longer for desired doneness. Let stand 10 minutes. Remove twine and cut into slices. view less
Rosemary and Garlic Marinated Olives Christopher Ranch Rosemary and Garlic Marinated Olives are made by mixing In medium bowl or bag, oil, vinegar, lemon peel, garlic, and rosemary. Add onions and olives, mix well. Cover and chill 24 hrs. To serve, use slotted spoon to place in a bowl. Save marinate for later...view more Rosemary and Garlic Marinated Olives are made by mixing In medium bowl or bag, oil, vinegar, lemon peel, garlic, and rosemary. Add onions and olives, mix well. Cover and chill 24 hrs. To serve, use slotted spoon to place in a bowl. Save marinate for later storage, serve with toothpicks or cocktail forks view less
Rosemary and Garlic Roast Leg of Lamb Christopher Ranch Rosemary and Garlic Roast Leg of Lamb is made by preheating the oven to 400 degrees. Using your hands, rub the lamb all over with the lemon juice. Pat the garlic and rosemary evenly all over the surface of the meat. Season the meat with the salt and peppe...view more Rosemary and Garlic Roast Leg of Lamb is made by preheating the oven to 400 degrees. Using your hands, rub the lamb all over with the lemon juice. Pat the garlic and rosemary evenly all over the surface of the meat. Season the meat with the salt and pepper and place the lamb in a roasting pan. Place the lamb in the oven and roast for 30 minutes. Reduce the oven temperature to 350 degrees F and continue to cook for about 1 hour longer for medium-rare, or until a meat thermometer inserted into the center of the roast registers about 145 degrees F to 150 degrees F (be careful that the thermometer does not touch the bone.) Remove lamb from pan and allow to rest for 10 to 15 minutes before carving. Position the roasting pan over your stove burners. Add mixed herbs and onions to pan, and stir to combine with pan drippings. Add chicken stock and wine to deglaze the pan, scraping the bottom with a wooden spoon to release any fond. Reduce over high heat until sauce consistency. Strain before serving, if desired. Slice lamb and serve with sauce drizzled over the top. view less
Rosemary Garlic Rub Christopher Ranch Rosemary Garlic Rub is made by in a small bowl, mixing the pepper, salt, rosemary, and garlic. Gradually stir in enough oil to make a thick paste. Rub into meats before grilling.
Rosemary Pasta in Butter-Garlic Sauce Christopher Ranch Rosemary Pasta in Butter-Garlic Sauce is prepared by melting 4 tbsp. of butter in large pan over medium heat. Add onions and cook until well caramelized, about 7-10 min. Add Garlic and cook and additional 2 min. In a large pot bring 3 quarts of water to a...view more Rosemary Pasta in Butter-Garlic Sauce is prepared by melting 4 tbsp. of butter in large pan over medium heat. Add onions and cook until well caramelized, about 7-10 min. Add Garlic and cook and additional 2 min. In a large pot bring 3 quarts of water to a boil and add pasta, cook 7-10 min. While pasta is cooking add 1 cup of chicken stock and chopped rosemary to onions. Increase the heat to medium high and cook until reduced by about a third 6-8 minutes. When pasta is done drain well and add to onion-garlic-rosemary pan, with 2 tbsp. of butter and cheese. Mix well until butter is incorporated and add salt and pepper to taste. view less
Rosemary Pork Chops with Apples and Onions Christopher Ranch Rosemary Pork Chops with Apples and Onions (Refer to Formulation)
Rosemary Skewers of Shiitake Mushroom, Broccoli and Garlic Cloves Christopher Ranch Rosemary Skewers of Shiitake Mushroom, Broccoli and Garlic Cloves are made by combining the marinade ingredients in a bowl and set aside. Blanch the broccoli in boiling salted water for 2 minutes. Drain and cool. In a small skillet over medium heat, add ...view more Rosemary Skewers of Shiitake Mushroom, Broccoli and Garlic Cloves are made by combining the marinade ingredients in a bowl and set aside. Blanch the broccoli in boiling salted water for 2 minutes. Drain and cool. In a small skillet over medium heat, add the olive oil and cook the garlic cloves until they are golden and soft. Set aside until cool enough to handle. To make the skewers: Remove the leaves from the bottom 2/3 of the rosemary sprigs and reserve them for future use. Skewer a mushroom, broccoli floret and a roasted garlic clove onto each rosemary sprig. Put the completed skewers on a baking sheet, brush them with the marinade, and season with salt and pepper. Grill the rosemary skewers over medium-high heat for about 1 1/2 minutes on each side. Serve with a small wedge of Cambozola cheese. view less
Rosemary Turkey Breast Christopher Ranch Rosemary Turkey Breast is made by combining in a food processor the garlic, rosemary, oil, salt, paprika and pepper. Cover and process until garlic is coarsely chopped. With fingers, carefully loosen the skin from both sides of turkey breast. Spread half...view more Rosemary Turkey Breast is made by combining in a food processor the garlic, rosemary, oil, salt, paprika and pepper. Cover and process until garlic is coarsely chopped. With fingers, carefully loosen the skin from both sides of turkey breast. Spread half of the garlic mixture over the meat under the skin. Smooth skin over meat and secure to underside of breast with toothpicks. Spread remaining garlic mixture over turkey skin. Place turkey breast on a rack in a shallow roasting pan. Bake, uncovered, at 325 degrees for 1 1/2 to 2 hours or until a meat thermometer reads 170 degrees. Let stand for 10-15 minutes. Discard toothpicks before carving. view less
Rosemary-Garlic Mozzarella Balls with Roasted Cherry Tomato Sauce Christopher Ranch Rosemary-Garlic Mozzarella Balls with Roasted Cherry Tomato Sauce (Refer to Formulation).
Rotisserie Garlic Chicken Christopher Ranch Rotisserie Garlic Chicken is prepared by placing whole peeled garlic cloves inside chicken and truss with skewers, tying legs together with cotton kitchen string. Fold wings under. Melt butter and stir in fresh lemon juice, paprika and 2 teaspoons of salt...view more Rotisserie Garlic Chicken is prepared by placing whole peeled garlic cloves inside chicken and truss with skewers, tying legs together with cotton kitchen string. Fold wings under. Melt butter and stir in fresh lemon juice, paprika and 2 teaspoons of salt. Brush chicken with butter mixture. Place chicken on rotisserie with a pan positioned underneath to catch the drippings. Turn on rotisserie and roast chicken, basting often with butter mixture. Cook for 1 hour or until skin is glazed and crispy and juices run clear. view less
Salmon Burgers Christopher Ranch Salmon Burgers are made by starting with flaked salmon, add egg whites, parsley, the zest and juice of 1 lemon, 2/3 of the total amount of chopped garlic, the bread crumbs and lots of black pepper and a little salt. ;Mix together and form 4 large patties ...view more Salmon Burgers are made by starting with flaked salmon, add egg whites, parsley, the zest and juice of 1 lemon, 2/3 of the total amount of chopped garlic, the bread crumbs and lots of black pepper and a little salt. ;Mix together and form 4 large patties or 8 mini patties. To a salad bowl add the remaining zest and lemon juice, remaining garlic, chopped anchovies, Dijon mustard, and Worcestershire. Whisk in about 1/4 cup extra-virgin olive oil and cheese. Add lots of black pepper, no salt. Add shredded lettuces to the bowl and toss to coat evenly. Now, season the slaw with salt to taste, if necessary. Preheat 2 tablespoons, of extra-virgin olive oil, 2 turns of the pan, in a nonstick skillet over medium to medium high heat. Cook salmon patties 2 to 3 minutes on each side for mini patties, 4 minutes on each side for large patties. Serve salmon patties atop Caesar Slaw. view less
Salmon with Greens and Shitake Mushrooms Christopher Ranch Salmon with Greens and Shitake Mushrooms are made by in a a nonstick pan or griddle over medium-high heat add salmon and cook for about 4 minutes per side, flipping with a spatula. While the salmon is cooking, to a large cold skillet, add 2 tablespoons o...view more Salmon with Greens and Shitake Mushrooms are made by in a a nonstick pan or griddle over medium-high heat add salmon and cook for about 4 minutes per side, flipping with a spatula. While the salmon is cooking, to a large cold skillet, add 2 tablespoons oil and garlic, then, turn pan on to protect garlic from burning. Add sliced mushrooms, and bok choy stalks, stirring constantly for 1 minute. Cover pan and cook for 5 minutes. Remove the lid and add the bok choy leaves, soy sauce, sesame oil, and continue to cook for another 2 to 3 minutes or until the leaves have wilted. Pile the mushrooms and greens on a plate with the salmon. Season with salt and pepper and serve immediately. view less
Salsa Supreme Christopher Ranch Salsa Supreme is made by putting the Tomatoes , peppers , garlic, onions, and cilantro, should be chopped (do not use the seeds of the peppers), mix all ingredients together.
Sausage and Apple Stuffing Christopher Ranch Sausage and Apple Stuffing is made by in a large pot melting 2 sticks butter in water. When melted add dry cornbread stuffing stirring to incorporate liquid, set aside. In a large saute pan set over medium-high heat melt 1 tablespoon butter and add sausa...view more Sausage and Apple Stuffing is made by in a large pot melting 2 sticks butter in water. When melted add dry cornbread stuffing stirring to incorporate liquid, set aside. In a large saute pan set over medium-high heat melt 1 tablespoon butter and add sausage. With a wooden spoon break up sausage and saute until lightly browned and cooked through. Transfer sausage to paper towels to drain. In the same pan melt remaining butter and saute onions with the garlic, celery, thyme, and sage until onions are translucent and celery is crisp tender. Add walnuts and saute for 1 minute. Add apples and saute for one minute more. Remove from heat. Combine cornbread stuffing with sauteed ingredients and stuff turkey. Roast turkey as usual. Alternatively: fill a 10 by 15 by 2 inch pan with the stuffing, moisten with the giblet stock, and bake in a preheated 350 degree F oven, covered with foil for 1/2 hour. Remove foil and bake until top is lightly browned, about 15 minutes more. view less
Sauteed Broccoli Christopher Ranch Sauteed Broccoli is made by heating the olive oil, garlic, and pepper flakes in a large skillet of medium heat until fragrant and garlic begins to brown, about 30 seconds. Stir in broccoli and cook until the broccoli is bright green, about 3 minutes. Add ...view more Sauteed Broccoli is made by heating the olive oil, garlic, and pepper flakes in a large skillet of medium heat until fragrant and garlic begins to brown, about 30 seconds. Stir in broccoli and cook until the broccoli is bright green, about 3 minutes. Add the chicken broth and season with salt and pepper and cook until just tender, about 3 to 5 minutes. Serve. view less
Sautéed Chicken with Herbs Christopher Ranch Sautéed Chicken with Herbs is made by the night before, salt the chicken on both sides and refrigerate until the next day (if not salting the night before, salt immediately before cooking). Dry the chicken with paper towels thoroughly. Heat 2 tbsp butter...view more Sautéed Chicken with Herbs is made by the night before, salt the chicken on both sides and refrigerate until the next day (if not salting the night before, salt immediately before cooking). Dry the chicken with paper towels thoroughly. Heat 2 tbsp butter and 1 tbsp vegetable oil in a large skillet over medium-high heat. Brown the chicken in the skillet on both sides, in batches if necessary. Remove the chicken to a plate and reduce the heat to medium. Sprinkle the herbs on each side of the chicken. Season the chicken with pepper. Add the dark meat (thigh and leg) pieces back into the skillet and cover. Cook over medium heat for 8 minutes. Turn the dark meat chicken and add the remaining chicken to the skillet. Cover and cook for 15 minutes, turning once. Remove the chicken from the skillet and cover with aluminum foil. Add the shallots to the skillet and cook until softened, about 1 minute. Add the chicken stock and increase the heat to high. Boil the sauce until its slightly reduced, about 3 to 5 minutes. Remove from heat. Stir in the remaining butter. Serve the chicken with the pan sauce. view less
Sauteed Cod with Garlic-Herb Vinaigrette and baked Portabello Mushrooms Christopher Ranch Sauteed Cod with Garlic-Herb Vinaigrette and baked Portabello Mushrooms (Refer to Formulation)
Sauteed Fish with Zesty Mango Salsa Christopher Ranch Sauteed Fish with Zesty Mango Salsa is prepared by heating oil to medium heat, and saute garlic, green onion and jalapeno for a couple of minutes; until fragrant. Add mango, vinegar, sugar and parsley. Cook until mango softens – about 3 minutes – and set...view more Sauteed Fish with Zesty Mango Salsa is prepared by heating oil to medium heat, and saute garlic, green onion and jalapeno for a couple of minutes; until fragrant. Add mango, vinegar, sugar and parsley. Cook until mango softens – about 3 minutes – and set aside. Coat a non-stick frying pan with vegetable spray. Saute until fish is done; about 4 minutes per side. Squeeze lemon juice over filets. Serve immediately, adding 2 tbsp. of mango salsa, per serving. view less
Sauteed Greens with Garlic Christopher Ranch Sauteed Greens with Garlic are made by first rinsing the greens well. Tear or cut leaves away from stems and discard stems. Coarsely chop. Heat a large skillet over high heat. Cook garlic and pepper flakes in oil briefly, then add greens, a few handfuls ...view more Sauteed Greens with Garlic are made by first rinsing the greens well. Tear or cut leaves away from stems and discard stems. Coarsely chop. Heat a large skillet over high heat. Cook garlic and pepper flakes in oil briefly, then add greens, a few handfuls at a time, stirring in between. Stir in vinegar and salt. Cover. Cook until just tender, 2-10 minutes, depending on the type of greens. view less
Sauteed Seafood with Garlic Christopher Ranch Sauteed Seafood with Garlic is prepared by rinsing shrimp and scallops in cold water. Pat dry, heat oil in large frying pan. Saute garlic at medium heat for about one minute. Remove. Heat pan to high heat. Add scallops and shrimp, reduce to medium heat an...view more Sauteed Seafood with Garlic is prepared by rinsing shrimp and scallops in cold water. Pat dry, heat oil in large frying pan. Saute garlic at medium heat for about one minute. Remove. Heat pan to high heat. Add scallops and shrimp, reduce to medium heat and cook for two more minutes. Turn the seafood, add garlic and parsley, distribute them evenly in the pan and cook for two more minutes or until firm. Add lemon juice and serve immediately. view less
Sauteed Spinach with Green Garlic Christopher Ranch Sauteed Spinach with Green Garlic is made by chopping up green garlic, using green leaves and white bulbs. Heat olive oil, green garlic and spinach in a pan, adding salt and pepper to taste. Saute until reduced and enjoy!
Sauteed Tofu with Sun Dried Tomatoes and Frey Cabernet Sauvignon Orso Christopher Ranch Sauteed Tofu with Sun Dried Tomatoes and Frey Cabernet Sauvignon Orso is made by rinsing and drain tofu. Using melon baller, scoop out rounds of tofu, and set aside. Heat olive oil over medium-high heat. When hot, add tofu balls, and reduce heat to medium...view more Sauteed Tofu with Sun Dried Tomatoes and Frey Cabernet Sauvignon Orso is made by rinsing and drain tofu. Using melon baller, scoop out rounds of tofu, and set aside. Heat olive oil over medium-high heat. When hot, add tofu balls, and reduce heat to medium. Do not stir. Add onion and garlic (again, don’t stir), and flip tofu, increasing heat to medium-high. In a large saucepan, bring water to a boil, and add wine, maintaining the boil. Add orzo, and cook according to package directions. When tofu has cooked 15-20 minutes, fold in sun-dried tomatoes. Reduce heat to low, adding salt and pepper. When orzo is cooked, drain, and slowly add to tofu mixture. Set aside 1-2 cups orzo for moister consistency. To serve, garnish with feta cheese, olives and parsley. view less
Savoury Baked Apples with Herbed Shallots Christopher Ranch Savoury Baked Apples with Herbed Shallots are made by slicing top ¼-inch off apples. Using a melon baller, remove apple core, seeds and enough flesh to form a hollow area for stuffing, leaving the bottom intact. Heat oil in small, non-stick skillet over ...view more Savoury Baked Apples with Herbed Shallots are made by slicing top ¼-inch off apples. Using a melon baller, remove apple core, seeds and enough flesh to form a hollow area for stuffing, leaving the bottom intact. Heat oil in small, non-stick skillet over medium heat. Add onions, and cook, stirring for 15 minutes, until well browned. Stir in garlic, parsley, thyme and rosemary, and cook, while stirring, for 5 minutes. Pulse cranberries, pomegranate molasses and figs in food processor, until chopped and clumping (don’t let mixture become a paste). Transfer to bowl. Add shallot mixture, honey and ¼ cup wine to pomegranate mixture. Stuff apples – evenly – with resulting mixture. Place apples in a baking dish, and pour remaining ½ cup wine over. Bake apples in preheated 350-degree Fahrenheit oven, until soft; about 45 minutes, occasionally spooning wine and juices over fruit to eliminate drying out. Let sit at least 10 minutes, before serving (note – apples will wrinkle). Serve warm and drizzled with any remaining pan juices. view less
Scallops Provençial Christopher Ranch Scallops Provençial is made by finely chopping the shallot and garlic. Open and drain tomatoes. Roughly chop tomatoes. Clean and slice mushrooms. Heat 2 tsp oil in medium nonstick skillet over medium-high heat. Add scallops and sauté until light brown and...view more Scallops Provençial is made by finely chopping the shallot and garlic. Open and drain tomatoes. Roughly chop tomatoes. Clean and slice mushrooms. Heat 2 tsp oil in medium nonstick skillet over medium-high heat. Add scallops and sauté until light brown and opaque, being careful not to crowd. They sometimes have a lot of water in them and you want them sautéed, not steamed. As they brown remove them and put them into 2 individual, shallow casseroles or one larger one. In same pan sauté shrimp until they start to curl and turn opaque. Put into casseroles with scallops. Add remaining 2 tsp oil to pan along with the shallot, garlic and mushrooms. Sauté until shallots are tender and starting to brown. Add tomatoes, wine, tomato paste and herbs. Bring to a boil, reduce heat and simmer, uncovered, 10 minutes. Add vinegar to sauce and stir. Spoon sauce over scallops and shrimp. Bake at 400F (200C) for 10 minutes, until heated through. Serve directly from casseroles. view less
Scampi in Garlic Butter Sauce Christopher Ranch Scampi in Garlic Butter Sauce is made by melting butter with garlic in small saucepan over medium heat; do not let butter brown. In a separate bowl, mix clam juice, flour and parsley, blending until mixture is smooth. Pour flour mixture into garlic butter...view more Scampi in Garlic Butter Sauce is made by melting butter with garlic in small saucepan over medium heat; do not let butter brown. In a separate bowl, mix clam juice, flour and parsley, blending until mixture is smooth. Pour flour mixture into garlic butter and stir until smooth and well blended. Stir in wine, lemon juice, herbs and spices, stirring constantly. Gradually add half and half and stir until thickened. Simmer for ½ hour to 45 minutes. Melt butter in large saucepan on high heat and add oil. Combine remaining ingredients keeping scampi aside until last minute. Add scampi and sauté until firm and slightly pink. Do not over cook. Pour 1 cup of scampi butter over scampi. Refrigerate rest for later use. view less
Sea Bass alla Fiorentina Christopher Ranch Sea Bass alla Fiorentina is made by seasoning both sides of the fish with salt and pepper. Put the flour in a shallow bowl, dredge the fish, tapping off the excess flour to create a light coating. In a medium nonstick fry pan, heat the 3 tablespoons olive...view more Sea Bass alla Fiorentina is made by seasoning both sides of the fish with salt and pepper. Put the flour in a shallow bowl, dredge the fish, tapping off the excess flour to create a light coating. In a medium nonstick fry pan, heat the 3 tablespoons olive oil over medium heat. Cook the fish until golden brown, about 3 minutes per side. Transfer fish to a plate. Wipe out the pan with a paper towel and heat the remaining 3 tablespoons olive oil over medium heat. Add the garlic, tomatoes, water, parsley, 1/4 teaspoon salt, and 1/2 teaspoon pepper and cook at a simmer for 10 minutes. Add the basil and the fish and heat for 2 minutes. Serve immediately. view less
Sea Scallops with Wilted Lemon Spinach Christopher Ranch Sea Scallops with Wilted Lemon Spinach is made by preheating the oven to 375 degree F. Next dust each scallop with flour and season with salt and pepper. Put the butter in a 10- or 12-inch oven-proof saute pan and melt it over medium-high heat. When the b...view more Sea Scallops with Wilted Lemon Spinach is made by preheating the oven to 375 degree F. Next dust each scallop with flour and season with salt and pepper. Put the butter in a 10- or 12-inch oven-proof saute pan and melt it over medium-high heat. When the butter begins to foam, add the scallops to the pan, and brown them, approximately 2 minutes. Turn the scallops over and add the shallots and capers to the pan. Transfer the pan to the oven and bake for 5-7 minutes. Meanwhile, pour the olive oil into a saute pan and heat it over medium-high heat. Add the spinach and lemon juice and saute until the spinach is just wilted, approximately 2 minutes. Season the spinach with salt and pepper. Transfer the spinach to a platter and cover loosely with foil to keep it warm. Remove the pan from the oven, remove the skewers from the scallops and arrange the scallops over the spinach. Spoon the shallots and capers over the scallops and serve. view less
Seasoned Garlic Gravy Christopher Ranch Seasoned Garlic Gravy is prepared by sauteing garlic in butter until tender. Stir in the flour, poultry seasoning and pepper; gradually add broth. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Sesame Seared Tuna on Star Fruit Christopher Ranch Sesame Seared Tuna on Star Fruit is made by cutting tuna loin into quarters lengthwise. Marinate tuna loin in sesame oil for approximately 30 minutes. Mix together all dry ingredients, roll and coat tuna strips in dry ingredients, pressing firmly so they ...view more Sesame Seared Tuna on Star Fruit is made by cutting tuna loin into quarters lengthwise. Marinate tuna loin in sesame oil for approximately 30 minutes. Mix together all dry ingredients, roll and coat tuna strips in dry ingredients, pressing firmly so they adhere to the tuna. In a large saute pan heat olive oil, sear tuna for approximately 2 minutes on each side. Remove from heat and set aside. To make wasabi citrus aioli: In a food processor, beat yolks until pale yellow. Drizzle in olive oil to thicken mixture also adding garlic cloves. Add citrus zest, lime juice, salt, pepper, and wasabi and continue beating. Add more olive oil, if necessary, for desired consistency. Slice star fruit into thin slices. Slice cooled tuna into 1/8-inch thick slices and top on star fruit. Top with a dollop of wasabi citrus aioli. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. view less
Shallot Butter Bacon Sauce Christopher Ranch Shallot Butter Bacon Sauce is made by In a heavy skillet, cook bacon until crisp. Remove from pan, reserving 1 Tbsp. of bacon grease; drain any remaining grease from the pan. Coarsely chop bacon; set aside. Return 1 Tbsp. bacon fat to skillet. Add shallot...view more Shallot Butter Bacon Sauce is made by In a heavy skillet, cook bacon until crisp. Remove from pan, reserving 1 Tbsp. of bacon grease; drain any remaining grease from the pan. Coarsely chop bacon; set aside. Return 1 Tbsp. bacon fat to skillet. Add shallots, chives, white wine, and white wine vinegar; bring to a simmer over medium heat. Reduce liquid to 2 Tbsp. Add cream and bring to a boil. Whisk in butter until melted, add in chopped bacon and continue stirring until sauce is hot. Season with salt and pepper and serve immediately. Store sauce in refrigerator for up to three days. Reheat to serve. view less
Shallot Vinaigrette Christopher Ranch Shallot Vinaigrette is made by whisking shallots, vinegar, and mustard in small bowl to blend. Gradually whisk in oil. Season dressing to taste with salt and pepper.
Sherried Chicken Christopher Ranch Sherried Chicken is made by In a good skillet brown the chicken in the butter; pour off fat. Stir in soup and sherry then add onions. Cover and cook over low heat for 45 minutes. Stirr occasionally to keep from sticking.
Shrimp and Avocado in Tamarind Sauce Christopher Ranch Shrimp and Avocado in Tamarind Sauce is made by marinading shrimp in tamarind, fish sauce, lime juice, brown sugar, and chili sauce for 5 minutes. Heat the oil in a pan and add the shallots and saute for 5 minutes or until tender. The add garlic and ginge...view more Shrimp and Avocado in Tamarind Sauce is made by marinading shrimp in tamarind, fish sauce, lime juice, brown sugar, and chili sauce for 5 minutes. Heat the oil in a pan and add the shallots and saute for 5 minutes or until tender. The add garlic and ginger and saute for about 1 minute until fragrant. Then add shrimp and the marinade and simmer for 1 to 3 minutes until cooked. Finally remove from heat and stir in avocado and cilantro. view less
Shrimp, Brussel Sprouts, Garlic and Pearl Onions Christopher Ranch Shrimp, Brussel Sprouts, Garlic and Pearl Onions is made staarting off by pealing the outer leaves of the brussel sprouts off. Take the sprouts back to leaves that are stable, and tightly wound. Cut each brussel in half through the core. Peel and thinly s...view more Shrimp, Brussel Sprouts, Garlic and Pearl Onions is made staarting off by pealing the outer leaves of the brussel sprouts off. Take the sprouts back to leaves that are stable, and tightly wound. Cut each brussel in half through the core. Peel and thinly slice the garlic cloves. Coarsely chop the sage. In a medium pan over a medium-high heat add the butter and a splash of olive oil. When the butter has dissolved and is just starting to fizz and the onions and garlic. Put in half of the sage. Let this cook for a minute, then throw in the shrimp. When these have just got some color to them toss in the brussels, and add the rest of the sage. Gently stir. Cook over a medium-high heat until the shrimp are cooked through, and the brussels are just done (just almost soft all the way through – don’t overcook brussel sprouts – they taste foul! view less
Shrimp In Garlic Butter Christopher Ranch Shrimp In Garlic Butter is prepared by melting butter In a 12 inch skillet. Add garlic and saute for 1 minute (do not burn). Add all ingredients except shrimp, blend and bring to a light boil. Add shrimp and cook for 5 minutes on medium heat. Serve immedi...view more Shrimp In Garlic Butter is prepared by melting butter In a 12 inch skillet. Add garlic and saute for 1 minute (do not burn). Add all ingredients except shrimp, blend and bring to a light boil. Add shrimp and cook for 5 minutes on medium heat. Serve immediately. Serve over rice or angel hair pasta if desired. view less
Shrimp Scampi Christopher Ranch Shrimp Scampi is made by melting the butter in a large skillet or frying pan. Stir in the fresh garlic, garlic seasoning, white wine, olive oil and lemon juice. Heat until it begins to simmer. Add the shrimp and stir until the shrimp is pink. This should ...view more Shrimp Scampi is made by melting the butter in a large skillet or frying pan. Stir in the fresh garlic, garlic seasoning, white wine, olive oil and lemon juice. Heat until it begins to simmer. Add the shrimp and stir until the shrimp is pink. This should take about 3 to 5 minutes. Remove from heat. Serve with your choice of pasta or rice. view less
Shrimp Scorpio Christopher Ranch Shrimp Scorpio is made by heating oil in a medium, 2-quart sauce pan and add onions. Cook stirring, until the onion starts to brown. Add garlic, parsley, dill, mustard, tomatoes and tomato sauce. Simmer for 30 minutes. Add shrimp to sauce and cook for 3 m...view more Shrimp Scorpio is made by heating oil in a medium, 2-quart sauce pan and add onions. Cook stirring, until the onion starts to brown. Add garlic, parsley, dill, mustard, tomatoes and tomato sauce. Simmer for 30 minutes. Add shrimp to sauce and cook for 3 minutes or until shrimp turns pink. Pour the mixture into a buttered, 2-quart casserole and sprinkle with crumbled cheese. Bake for 5 minutes, or until the cheese starts to melt. Serve immediately. Serve over white or brown rice. view less
Sirloin and Portobello Stew Christopher Ranch Sirloin and Portobello Stew is made by placing steak in a medium bowl and sprinkle with flour; turn to coat. Heat oil in a large saucepan over medium-high heat. Add the steak (reserving excess flour) and cook, stirring once or twice, until browned on mos...view more Sirloin and Portobello Stew is made by placing steak in a medium bowl and sprinkle with flour; turn to coat. Heat oil in a large saucepan over medium-high heat. Add the steak (reserving excess flour) and cook, stirring once or twice, until browned on most sides and still pink in the center, about 3 minutes. Transfer to a plate and tent with foil to keep warm. Add mushrooms, onions and tomatoes to the pan and cook, scraping up any browned bits, until the vegetables have released their juices, about 3 minutes. Sprinkle the reserved flour over the vegetables; stir to coat. Add green beans, broth, wine, thyme, salt and pepper; increase the heat to high and bring to a boil, stirring often. Reduce heat to a simmer and cook, stirring often, until the broth has thickened, about 5 minutes. Add the steak and any accumulated juices and cook, stirring often, until heated through, about 2 minutes. view less
Six Layer Dip Christopher Ranch Six Layer Dip is made by on a cutting board, smash the garlic cloves, sprinkle with 1 teaspoon of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Put the garlic, beans, chili powder, water, and olive oil i...view more Six Layer Dip is made by on a cutting board, smash the garlic cloves, sprinkle with 1 teaspoon of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Put the garlic, beans, chili powder, water, and olive oil in the bowl of a food processor and blend until smooth. Spread in the bottom of a 2 quart casserole or gratin dish, or in individual sized dishes, as desired. Scatter the cheese over the beans. Halve and seed the avocados, then mash with the jalapeno and another teaspoon of salt in a small bowl. Spread a layer of the avocado over the cheese, and then scatter the lettuce on top. Mix the yogurt with the cilantro and then spread over the lettuce. Add a layer of tomatoes and finally scatter the scallions on top. Chill until ready to serve. Garnish with a few cilantro sprigs and serve with baked chips. view less
Sizzling Sesame Green Beans Christopher Ranch Sizzling Sesame Green Beans are made by in a wide, shallow pan, heat oil, garlic, ginger and pepper flakes (if using) over medium-high heat for 1 minute. Add sesame seed and cook 1 minute. Add beans, shake to coat, spritz with soy sauce, cover pan and coo...view more Sizzling Sesame Green Beans are made by in a wide, shallow pan, heat oil, garlic, ginger and pepper flakes (if using) over medium-high heat for 1 minute. Add sesame seed and cook 1 minute. Add beans, shake to coat, spritz with soy sauce, cover pan and cook until tender-crisp (2-3 minutes). Serve hot. view less
Skillet Ravioli and Vegetables Christopher Ranch Skillet Ravioli and Vegetables are made by heating 2 tablespoons oil in a large skillet over high heat. Add cauliflower, peppers, mushrooms and garlic. Stir. Cover and cook, stirring occasionally, for 5 minutes or until browned. Remove vegetables and set ...view more Skillet Ravioli and Vegetables are made by heating 2 tablespoons oil in a large skillet over high heat. Add cauliflower, peppers, mushrooms and garlic. Stir. Cover and cook, stirring occasionally, for 5 minutes or until browned. Remove vegetables and set aside. Add 1/4 cup of the chicken stock to the pan. Scrape pan to loosen browned bits; pour over vegetables. Add remaining 2 tablespoons oil to the skillet set over high heat. Add ravioli and Italian seasoning. Cook, stirring, for 2 minutes, or until the ravioli browns. Add wine and remaining 3/4 cup chicken stock. Cover, reduce the heat to medium and cook for about 3 minutes or until ravioli is tender and plump. Add cheese, salt, pepper, pepper flakes and reserved vegetables. Cook 1 minute or until heated through. view less
Skordalia Christopher Ranch Skordalia is made by putting the potatoes in a medium saucepan, cover with cold water by 2 inches, and season generously with salt. Bring to a boil over high heat, lower heat to a gentle simmer and cook until tender, about 30 minutes. Drain potatoes and ...view more Skordalia is made by putting the potatoes in a medium saucepan, cover with cold water by 2 inches, and season generously with salt. Bring to a boil over high heat, lower heat to a gentle simmer and cook until tender, about 30 minutes. Drain potatoes and let cool slightly.Rub the skins off the potatoes and discard. Coarsely chop the potatoes and puree them through a food mill or ricer into a medium bowl. Meanwhile on a cutting board, lightly sprinkle the garlic with a generous pinch of salt and smash it into a paste with the side of a chef’s knife. In a food processor, combine the garlic, almonds, and oil and puree into a paste. Mix the oil mixture into the potatoes until incorporated, then mix in the 1 tablespoon and 1 teaspoon salt, water, lemon juice, and vinegar and season with pepper to taste. view less
Sloppy Joes Christopher Ranch Sloppy Joes are made by browning the meat and the onion in a large nonstick skillet over medium-high heat for 5 minutes, breaking up the meat into crumbles as it cooks. Pour the drippings out of the pan and discard. Add the garlic, jalapeno, and red peppe...view more Sloppy Joes are made by browning the meat and the onion in a large nonstick skillet over medium-high heat for 5 minutes, breaking up the meat into crumbles as it cooks. Pour the drippings out of the pan and discard. Add the garlic, jalapeno, and red pepper and cook 5 minutes more, stirring occasionally. Stir in the rest of the ingredients, reduce heat to low, and simmer for 5 minutes more. Place a half-cup scoop of the mixture onto each bun and serve. view less
Slow Cook Vegetarian Chili Christopher Ranch Slow Cook Vegetarian Chili is made by mixing In a heavy skillet, sauté onions in olive oil until tender, stirring frequently. Add garlic, and cook 2 minutes. Add cumin, red pepper flakes and any additional spices you’d like; cook 2 minutes longer. Combine...view more Slow Cook Vegetarian Chili is made by mixing In a heavy skillet, sauté onions in olive oil until tender, stirring frequently. Add garlic, and cook 2 minutes. Add cumin, red pepper flakes and any additional spices you’d like; cook 2 minutes longer. Combine all ingredients into a 4-5 quart slow cooker. Cover, and cook on low for about 10 hours. Serve with fresh salsa, green onions, avocados, fresh tomatoes, lettuce and low-fat cheese. view less
Slow Cooked Black-Skinned Chicken In Coconut Sauce Christopher Ranch Slow Cooked Black-Skinned Chicken In Coconut Sauce are made by in a small heavy-bottomed saucepan, combine chicken, stock, wine, ginger, onion, garlic, five-spice powder, and salt and pepper to taste. Bring to a gentle simmer and cook, covered, until chic...view more Slow Cooked Black-Skinned Chicken In Coconut Sauce are made by in a small heavy-bottomed saucepan, combine chicken, stock, wine, ginger, onion, garlic, five-spice powder, and salt and pepper to taste. Bring to a gentle simmer and cook, covered, until chicken is very tender, 1 to 11/2 hours. Remove chicken and set aside. Strain and reserve 1/2 cup of cooking liquid. Place a heavy-bottomed skillet over medium heat, and add oil. When hot, add ginger and garlic and sauté until fragrant, about 30 seconds. Stir in curry paste, tomato paste and coconut milk. Add chicken, reserved cooking liquid and a pinch of salt. Cover and bring to a gentle simmer. Add zucchini and simmer just until cooked, 1 to 2 minutes. Stir in lime juice and transfer to a serving dish. Garnish with chopped basil, and serve. view less
Slow Cooked Elk Roast Christopher Ranch Slow Cooked Elk Roast are made by making 6-8 small slits in the roast and shove some crushed garlic and salt pork into each of the slits. Sometimes an elk roast comes in a couple pieces, so just sandwich the salt pork and garlic between the two large piec...view more Slow Cooked Elk Roast are made by making 6-8 small slits in the roast and shove some crushed garlic and salt pork into each of the slits. Sometimes an elk roast comes in a couple pieces, so just sandwich the salt pork and garlic between the two large pieces and then use some toothpicks to fasten some additional salt pork chunks on top and hold everything together. After this, it’s on to the marinade. Blend all the other ingredients together in a large bowl. Stir well and let flavors blend before adding the meat. Marinate over-night, preferably refrigerated. Turn the meat at least twice. There should be enough marinade for about five pounds of meat. Cook in the slow cooker on LOW for 8-10 hours. view less
Slow Cooked Garlic Chicken Christopher Ranch Slow Cooked Garlic Chicken is made by rinsing the chicken and patting dry. Mix together the salt, paprika, and lemon pepper. Coat the chicken thoroughly with the spice mixture, adding more of the spices if needed. Place the coated chicken in the crockpot ...view more Slow Cooked Garlic Chicken is made by rinsing the chicken and patting dry. Mix together the salt, paprika, and lemon pepper. Coat the chicken thoroughly with the spice mixture, adding more of the spices if needed. Place the coated chicken in the crockpot and cover with the garlic and onion. Cook on low for 3-4 hours or until done. view less
Slow Roasted Pork Shoulder Christopher Ranch Slow Roasted Pork Shoulder is made by seasoning the pork shoulder with salt and pepper. In a Dutch oven or casserole set over moderately high heat, heat the oil until hot. Add the pork and brown on all sides. Transfer pork to a platter and discard all but...view more Slow Roasted Pork Shoulder is made by seasoning the pork shoulder with salt and pepper. In a Dutch oven or casserole set over moderately high heat, heat the oil until hot. Add the pork and brown on all sides. Transfer pork to a platter and discard all but 1 tablespoon fat from pan. Add leek, carrots and celery stalks to pan and cook over moderate heat, stirring occasionally, for 5 minutes. Add garlic cloves, shallots, thyme, parsley and salt and pepper and cook the vegetables until golden. Transfer vegetables to platter. Deglaze pan with balsamic vinegar and reduce by 2/3rds. Add port and cabernet and reduce by half. Return pork and vegetables to pan, add stock and tomato paste and bring to a boil on top of the stove. Cover pan with foil and lid and transfer pan to a preheated 350 degree oven. Cook for 2 1/2 to 3 hours, or until very tender. Remove pork from oven, remove lid and loosen foil. Let cool for 1 hour in cooking liquid at room temperature or in refrigerator overnight. Discard all fat from surface and transfer pork to another pan. Strain cooking liquid and add enough to just cover pork. Bring to a boil and simmer, covered, until heated through. Meanwhile, reduce remaining cooking liquid over high heat until liquid is thick enough to coat the back of a spoon. Season with salt and pepper. Cut pork into 1 1/2-inch thick slices. Swirl butter into sauce. view less
Slow-Roasted Garlic Christopher Ranch Slow-Roasted Garlic is made by preheating the oven to 350 degrees. Peel the head of garlic of all the papery skin with the exception of the very last layer. Garlic should still hold together in its original shape, but individual cloves should be visible. ...view more Slow-Roasted Garlic is made by preheating the oven to 350 degrees. Peel the head of garlic of all the papery skin with the exception of the very last layer. Garlic should still hold together in its original shape, but individual cloves should be visible. Rub head and inside of oven proof dish (a ramekin, custard dish will work) with butter or olive oil. Put water/stock in bottom of dish. Cover dish with foil and place in preheated oven for 45 minutes. After the 45 minutes are up, uncover the dish and bake for an additional 30 minutes. Remove garlic and dish from oven and allow to cool. After cooled, remove cloves and squeeze the roasted garlic from the cloves into a dish or container. The roasted garlic should be a light yellowy-brown and very soft and sticky. Store in the refrigerator and use in place of garlic for a milder and delicious flavor. view less
Smoked Albacore Christopher Ranch Smoked Albacore is made by preheating oven to 225 degrees F. Arrange tomatoes, cut side up, on a rimmed baking sheet. Sprinkle the minced garlic and parsley on top. Drizzle with olive oil, place in the oven and roast until somewhat dry, but still pliable,...view more Smoked Albacore is made by preheating oven to 225 degrees F. Arrange tomatoes, cut side up, on a rimmed baking sheet. Sprinkle the minced garlic and parsley on top. Drizzle with olive oil, place in the oven and roast until somewhat dry, but still pliable, about 5 hours. Light a small amount of wood in your outdoor grill and allow it to burn thoroughly, about 30 minutes. When the wood is down to the smoky embers, transfer it to the smoker or a roasting pan that you don’t mind scorching. Place the roasting pan containing the burning wood in the oven along with the fish and allow it to smoke for about 5 to 10 minutes. Be careful not to oversmoke and thus overpower the albacore flavor. (Chef’s Note: The amount of time the fish should be smoked will vary depending on the size of your oven. Mitchell recommends experimenting to your taste.) Mix the herbes de Provence and coarse salt together. Coat the exterior of the albacore with the mixture. Heat 3 tablespoons oil in a large skillet over medium heat. Sear the fish on all sides, 3 to 4 minutes total, keeping the center rare. To serve, place a mound of white bean puree just off-center on each plate. Cut the albacore into slices and fan out around the white bean puree. Add the roasted tomatoes and drizzle pesto all around the plate. Serve with sauteed greens, asparagus, or haricots verts, if desired. view less
Sockeye Salmon with Green Garlic and Fava Beans Christopher Ranch Sockeye Salmon with Green Garlic and Fava Beans is prepared by peeling the fava beans out of the pods, you should have about 3 cups. In a large pot of boiling salted water, blanch the shelled favas for 2 minutes. Cool in an ice bath. Peel the outer skin f...view more Sockeye Salmon with Green Garlic and Fava Beans is prepared by peeling the fava beans out of the pods, you should have about 3 cups. In a large pot of boiling salted water, blanch the shelled favas for 2 minutes. Cool in an ice bath. Peel the outer skin from each bean and set aside, you will have about 1 1/2 cups. Season the salmon fillets with a pinch each of salt and pepper. Heat the olive oil in a large skillet over medium-high heat. When it just begins to smoke, add the salmon, skin-side down (be careful- the oil will splatter when the fish is added). Cook the salmon until the skin begins to crisp, about 2 to 3 minutes. Reduce the heat to medium and add the garlic to the pan with the fish. Using a soup spoon, spoon the hot olive oil over the fish (do not turn it over), tilting the pan to spoon it up. Stir the garlic around the fish so that it cooks evenly while you continue to spoon the hot oil over the fish. Do this until the fish is cooked to the desired temperature, about 4 to 5 minutes. Remove the fish from the pan. Add the fava beans to the pan, along with the juice and zest from the lemon and as many grinds of black pepper as you like. Cook just until the favas are warmed through, 1 to 2 minutes. Remove from heat and spoon the favas and garlic among 4 plates, topping the mixture with the fish, skin-side up. Spoon some pan juices over the fish and serve immediately. view less
Sopa de Lima Christopher Ranch Sopa de Lima is made by first cutting the tortillas into 1/4-inch strips. Heat the oil in a medium skillet and, when very hot, fry the tortilla strips, in small batches, until lightly golden and crisp, 30 seconds to 1 minute. Transfer to paper towel lined...view more Sopa de Lima is made by first cutting the tortillas into 1/4-inch strips. Heat the oil in a medium skillet and, when very hot, fry the tortilla strips, in small batches, until lightly golden and crisp, 30 seconds to 1 minute. Transfer to paper towel lined plate to drain. Season with salt, to taste. Repeat until all tortilla strips have been fried. Set fried tortilla strips aside and reserve the vegetable oil. Transfer 1 tablespoon of the reserved cooking oil to a large saucepan and add the chopped onion, celery, carrot, and jalapeno pepper. Cook over medium-high heat, stirring occasionally, until vegetables have softened, about 4 minutes. Add the garlic, bay leaf, and Mexican oregano and cook, stirring, for 1 minute. Add the tomato and season lightly with salt. Cook, stirring, until the tomato is softened and has released its liquid and the mixture is nearly dry, 4 to 5 minutes. Add the chicken stock and chicken breasts and bring to a boil. Reduce heat to a slow simmer and cook until the chicken is just cooked through, 12 to 15 minutes. Remove chicken from the soup and set aside until cool enough to handle. Allow soup to continue simmering. When the chicken has cooled a bit, shred into bite size pieces and return to the pot along with the green onions and lime juice. Cook for 5 minutes, or until the chicken is heated through and the soup is hot. Season the soup, to taste, with salt and ladle the soup into wide soup bowls, with a handful of tortilla strips added to each. view less
Southwest Steak and Beans Christopher Ranch Southwest Steak and Beans are made by trimming excess fat from steak. Place onions and garlic in bottom of 3-4 quart slow cooker and top with steak. Mix salsa, oregano, chili powder, salt, and pepper in small bowl and pour over meat. Top with drained blac...view more Southwest Steak and Beans are made by trimming excess fat from steak. Place onions and garlic in bottom of 3-4 quart slow cooker and top with steak. Mix salsa, oregano, chili powder, salt, and pepper in small bowl and pour over meat. Top with drained black beans.;Cover slow cooker and cook on low for 7-9 hours until meat is tender. Remove meat from slow cooker and slice into thin strips against the grain. Turn heat to high and return beef to slow cooker along with sliced peppers. Cover and cook on high for 30 minutes, until peppers are tender. Serve with rice. view less
Southwest Tequila Marinade Christopher Ranch Southwest Tequila Marinade is prepared by combining all ingredients and mixing well. Store refrigerated in an airtight container. Mariante seafood for about 1 hour poultry for about 2 hours and other meats for up to 4 hours.
Soy Garlic Marinade Christopher Ranch Soy Garlic Marinade is a marinade made by combining minced garlic cloves, olive oil, soy sauce, ketchup, vinegar, and pepper.
Soy Garlic Steak Christopher Ranch Soy Garlic Steak is prepared by mixing ingredients. Marinate steak 2 hours covered in refrigerator. Baste with marinade while broiling.
Spaghettini with Artichokes, Mint, and Garlic Christopher Ranch Spaghettini with Artichokes, Mint, and Garlic is made by peeling and trimming the artichokes, leaving the stems intact. ;Place in acidulated water. Place the olive oil and garlic cloves in a 12 to 14-inch pan and place over medium high heat. Cook until th...view more Spaghettini with Artichokes, Mint, and Garlic is made by peeling and trimming the artichokes, leaving the stems intact. ;Place in acidulated water. Place the olive oil and garlic cloves in a 12 to 14-inch pan and place over medium high heat. Cook until the garlic is light golden brown. Drain the artichokes and place in a pan with the garlic and cook until tender (occasionally spritzing with wine, when necessary, to slow the cooking), about 10 minutes. Add the chili flakes and mint, stir through, season with salt and pepper and set aside. Bring 6 quarts of water to a boil and add 2 tablespoons salt. Cook the spaghettini according to the package directions, until tender yet al dente. Drain the spaghettini and toss into the pan with the artichokes. Toss all over high heat 1 minute, then divide evenly among four warmed pasta bowls and serve immediately. view less
Spanish Garlic Soup Christopher Ranch Spanish Garlic Soup is prepared by heating olive oil in a large soup pot. Add onion and garlic, cook over medium heat for 10-12 minutes. The onion and garlic will begin to caramelize. Add the wine and continue to cook for 10 minutes. Add the stock and bay...view more Spanish Garlic Soup is prepared by heating olive oil in a large soup pot. Add onion and garlic, cook over medium heat for 10-12 minutes. The onion and garlic will begin to caramelize. Add the wine and continue to cook for 10 minutes. Add the stock and bay leaf. Bring to a boil, reduce the heat, and simmer for 30 minutes. Add the bread cubes and allow the sour to sit without heat for 10 minutes. Remove the bay leaf. Using a hand held blender, puree until smooth. Add the cream and adjust the seasonings. Serve in a large shallow bowl. Garnish with the cheese. view less
Spanish Stew Christopher Ranch Spanish Stew is made by removing the meat from the bone and dice into 1-inch cubes. Mix the flour, chile powder, cumin and salt in a bowl. Toss the meat in the seasoned flour. Preheat a saucepot over high heat. Add olive oil, meat, bones and brown very we...view more Spanish Stew is made by removing the meat from the bone and dice into 1-inch cubes. Mix the flour, chile powder, cumin and salt in a bowl. Toss the meat in the seasoned flour. Preheat a saucepot over high heat. Add olive oil, meat, bones and brown very well for 10 minutes. Drain some of the oil leaving approximately 1/4 cup left in the pan. Add 6 cloves garlic and cook until almost brown, about a minute. Stir in the onions and the peppers. Cover and steam for 5 minutes. Add the grape tomatoes, canned tomatoes and 2 cups wine. Bring to a simmer. Add the olives, capers, salt pepper and thyme. Cover and simmer for 45 minutes until meat is tender. Trim the outer leaves from the cauliflower. In a small pot just large enough to hold the vegetable add 1/4 cup olive oil and over medium heat add the cauliflower. Season with salt and add 1/2 cup wine. Cover and steam for 5 minutes. When wine is evaporated add butter, 1 tablespoon garlic and chile flakes. Turn every minute cover until tender. Boil the egg noodles in salted water. Toss with the scallions and drizzle with olive oil. Serve with stew. view less
Spareribs a la Gilroy Christopher Ranch Spareribs a la Gilroy are made by in a bowl, combine all ingredients except ribs and mix well. Place ribs in shallow dish, pour mixture over and turn ribs to coat. Marinate for 2 hours, covered, turning them about every 15 minutes. Place ribs in one layer...view more Spareribs a la Gilroy are made by in a bowl, combine all ingredients except ribs and mix well. Place ribs in shallow dish, pour mixture over and turn ribs to coat. Marinate for 2 hours, covered, turning them about every 15 minutes. Place ribs in one layer on rack over shallow baking pan in 450 degree oven. Pour boiling water to 1 inch in bottom of pan. Brush ribs with marinade and bake for 30 minutes. Turn ribs, brush with more marinade. Reduce heat to 350 degrees and continue baking for 45 minutes, turning ribs once more. Transfer ribs to board and chop into 3-inch lengths. view less
Spiced Charred Flank Steak with Roasted Garlic Aioli Christopher Ranch Make the aioli: Combine garlic and oil in a baking pan. Bake at 350 degrees for 10 to 12 minutes, or until brown and tender. Mash garlic with a fork in a bowl. Mix well with mayonnaise, chives, lemon juice, salt and pepper. Chill. Make the steak: combine ...view more Make the aioli: Combine garlic and oil in a baking pan. Bake at 350 degrees for 10 to 12 minutes, or until brown and tender. Mash garlic with a fork in a bowl. Mix well with mayonnaise, chives, lemon juice, salt and pepper. Chill. Make the steak: combine paprika, garlic powder, onion powder, salt and pepper in a small bowl. Rub into steak and place in a shallow bowl. Chill for 1 hour. Heat grill until coals are glowing. Place steak on grill 5 to 6 inches above the coals. Grill for 5 to 6 minutes per side for medium. Slice the steak diagonally 1/4-inch thick. Place slices on a warm platter and serve with aioli. view less
Spicy Garlic Green Beans Christopher Ranch Spicy Garlic Green Beans are made by In a skillet, bringing water and green beans to a simmer. Cook, uncovered until water evaporates. Drizzle in sesame oil and stir in garlic and red pepper flakes. Toss to coat and cook for 1 minute. Serve hot or cold.
Spicy Garlic Shrimp Christopher Ranch Spicy Garlic Shrimp is made by heating a large skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, garlic, red pepper flakes and shrimp. Season with grill seasoning or salt and pepper and cook shrimp 3 minutes or until just pink...view more Spicy Garlic Shrimp is made by heating a large skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, garlic, red pepper flakes and shrimp. Season with grill seasoning or salt and pepper and cook shrimp 3 minutes or until just pink. Toss with lemon zest, juice and chopped parsley. Remove shrimp to a serving platter leaving the garlic cloves in the pan. view less
Spicy Marinated Shrimp and Garlic Christopher Ranch Spicy Marinated Shrimp and Garlic is prepared by heating olive oil in a wide heavy skillet. Add all ingredients except the shrimp and parsley. Cook gently stirring occasionally for 15 minutes. Raise heat and stir in the shrimp. Cook tossing the shrimp ...view more Spicy Marinated Shrimp and Garlic is prepared by heating olive oil in a wide heavy skillet. Add all ingredients except the shrimp and parsley. Cook gently stirring occasionally for 15 minutes. Raise heat and stir in the shrimp. Cook tossing the shrimp constantly in the hot oil until they just turn pink and begin to curl. view less
Spicy Seafood Marinera Christopher Ranch Spicy Seafood Marinera is made by in a large Dutch oven or stock pot heat olive oil over medium heat. Fry the garlic until just turning brown. Add the shrimp, scallops, squid, hot red peppers, and spices stirring constantly to insure all seafood are cover...view more Spicy Seafood Marinera is made by in a large Dutch oven or stock pot heat olive oil over medium heat. Fry the garlic until just turning brown. Add the shrimp, scallops, squid, hot red peppers, and spices stirring constantly to insure all seafood are covered with the garlic and spice. Add the mussels and the Tomato and Marinara sauces. Bring to a boil. Reduce heat slightly, constantly stirring until the mussels open. (Approx. 10 to 15 minutes). Discard any mussels that do not open. Serve over your favorite pasta. view less
Spinach-Cheese Casserole Christopher Ranch Spinach-Cheese Casserole is made by preheating the oven to 350 degrees. Lightly grease a 13 x 9-inch baking dish. Drain the spinach well. If using onion and garlic, sauté them first in 2 tablespoons of the melted butter. Mix the spinach, eggs, butter, cot...view more Spinach-Cheese Casserole is made by preheating the oven to 350 degrees. Lightly grease a 13 x 9-inch baking dish. Drain the spinach well. If using onion and garlic, sauté them first in 2 tablespoons of the melted butter. Mix the spinach, eggs, butter, cottage cheese, flour, and cheese in a large mixing bowl. Add the onions and garlic, if desired. Season with salt and pepper. Pour all into the prepared dish, and bake for 1 hour. view less
Split Pea and Ham Hock Soup Christopher Ranch Split Pea and Ham Hock Soup is made by In a stock pot, render the bacon until crispy, remove the bacon leaving the fat. Saute the onions, shallots, carrots, celery and garlic, for 2 to 3 minutes. Add the stock, peas and ham hock. Bring to a fast boil, the...view more Split Pea and Ham Hock Soup is made by In a stock pot, render the bacon until crispy, remove the bacon leaving the fat. Saute the onions, shallots, carrots, celery and garlic, for 2 to 3 minutes. Add the stock, peas and ham hock. Bring to a fast boil, then reduce to a simmer. Cook for 1 hour or until the peas are tender. Remove the ham hock and dice the meat. Set aside. Whisk in small amounts of the heavy cream to prevent from breaking and simmer for 2 minutes. With a hand held blender puree the soup until smooth. Season with salt and pepper. Add the diced ham hocks and garnish with the whole split peas and fresh black pepper. view less
Spring Vegetable Blanquette Christopher Ranch Spring Vegetable Blanquette is made by putting unpeeled onions in a small saucepan with enough water to cover, bring to a boil, and cook for 1 minute. Drain, rinse under cold water, and drain again. Peel onions. Trim and peel asparagus stalks, cut off tip...view more Spring Vegetable Blanquette is made by putting unpeeled onions in a small saucepan with enough water to cover, bring to a boil, and cook for 1 minute. Drain, rinse under cold water, and drain again. Peel onions. Trim and peel asparagus stalks, cut off tips, and cut stalks into 1-inch lengths. Cook asparagus in 2 quarts of boiling, salted water for 2 minutes. Drain and refresh under cold water. Trim carrots, cutting any large ones in half crosswise. Quarter the mushrooms. Shell the peas. Bring stock and 1/2 cup water to a boil in a medium saucepan. Add the carrots, cover, and simmer over medium heat until just tender, about 12 minutes. With a slotted spoon, remove carrots from the pan and put in a large bowl. Add mushrooms and onions to pan, cover, and simmer until onions are just tender, about 10 minutes. Transfer mushrooms and onions to the bowl. Add the peas to the saucepan, bring to a boil, and cook, uncovered, just until tender, about 4 minutes. (Cook 1 minute if using frozen peas.) Transfer peas to the bowl, and drain any liquid from the bowl into the saucepan. Please refer to pdf for entire recipe. view less
Squash Soup Christopher Ranch Squash Soup is made by preheating the oven to 350 degrees. Cut the squashes in half, lengthwise and remove the seeds. Season the squash with salt and white pepper. Place the halved squashes, skin side down, in a shallow roasting pan. ;Place one tablespoon...view more Squash Soup is made by preheating the oven to 350 degrees. Cut the squashes in half, lengthwise and remove the seeds. Season the squash with salt and white pepper. Place the halved squashes, skin side down, in a shallow roasting pan. ;Place one tablespoon of butter and 1 tablespoon of molasses in the center of each squash. Arrange the carrots, parsnips, onions, and garlic cloves around the squash. ;Pour 1 cup of the wine and 1 cup of the stock in the pan, cover with foil, and bake for 2 hours. ;Remove from the oven and cool the vegetables for 5 minutes. Scoop the flesh out of each squash and place in large sauce pot. Discard the skin. Place the other roasted vegetables and the cooking liquid in the pot. Add the remaining wine and chicken stock to the pot. ;Bring the liquid up to a boil and reduce to a simmer. Season with allspice, salt and pepper. Simmer the soup for 10 minutes. ;Remove from the heat. ;Using a hand-held blender, puree the soup until smooth. Return the soup to butter. ;When the butter has melted, saute the spaghetti squash for 2 minutes. Add the parsley. Season with salt and pepper. Ladle the soup in a shallow bowl. ;Garnish the soup with the Sauteed spaghetti squash, creme fraiche, and chives. view less
Steamed Clams Christopher Ranch Steamed Clams are made by washing the clams thoroughly and remove any blemishes. They should have no odor. Heat oil in a large saucepan (with a cover) over medium heat and cook garlic and onion until translucent. Add the wine and let cook for a couple of ...view more Steamed Clams are made by washing the clams thoroughly and remove any blemishes. They should have no odor. Heat oil in a large saucepan (with a cover) over medium heat and cook garlic and onion until translucent. Add the wine and let cook for a couple of minutes to combine the flavors. Add the clams and clam juice (or water) and cover the pan for about 10 minutes until the clams open. Discard any clams that do not open and remove clams to serving bowls. Season the juices in the pan with salt and pepper to make a sauce. Pour the sauce and melted butter over the clams. view less
Steamed Mussels with Orange Fennel and Garlic Christopher Ranch Steamed Mussels with Orange Fennel and Garlic are made by peeling with a vegetable peeler remove three 3- by 1/2-inch strips orange zest. Cut remaining peel and pith from orange with a sharp knife and discard. Cut out fruit sections from between membranes...view more Steamed Mussels with Orange Fennel and Garlic are made by peeling with a vegetable peeler remove three 3- by 1/2-inch strips orange zest. Cut remaining peel and pith from orange with a sharp knife and discard. Cut out fruit sections from between membranes, discarding membranes, and finely chop enough fruit to measure 1/3 cup, reserving remaining fruit for another use. In a large saucepan cook garlic paste, shallots, chopped fennel, and fennel seeds in butter over moderate heat, stirring, until chopped fennel is softened, about 5 minutes. Stir in wine and zest and boil 1 minute. Add broth and return to a boil. Add mussels and cook, covered, with a tight-fitting lid, over high heat, checking them every minute, 3 to 8 minutes, transferring them as they open with a slotted spoon to a serving bowl. (Discard any mussels that are unopened after 8 minutes.) Stir into broth chopped orange, parsley, and salt and pepper to taste and spoon over mussels. Serve with crusty bread. view less
Steamed Snapper with Ginger and Light Soy Sauce Christopher Ranch Steamed Snapper with Ginger and Light Soy Sauce is made by greasing the dish with the sunflower oil, so that the fish won’t stick to it. Place fish in a dish for steaming. Pour water and soy sauce. Place in steamer and cook for 20 mins until fish meat is ...view more Steamed Snapper with Ginger and Light Soy Sauce is made by greasing the dish with the sunflower oil, so that the fish won’t stick to it. Place fish in a dish for steaming. Pour water and soy sauce. Place in steamer and cook for 20 mins until fish meat is almost cooked. Add the ginger, coriander, chinese parsley, chili, carrot and sprinkle them all over the fish. Steam another 5 minutes. Do ensure you don’t over-steam the fish or you will be eating steamed fish that is not as good as it’s supposed to. Lastly, sprinkle the fried shallots and serve while still hot. Best served with jasmine rice. view less
Stewed Peppers with Garlic, Onions, and Tomatoes Christopher Ranch Stewed Peppers with Garlic, Onions, and Tomatoes are made by heating oil in a large, nonstick skillet (or heavy casserole) over medium heat, and add onion. Cook, stirring until tender – about 5 minutes – and add garlic and peppers. Cook, stirring often, f...view more Stewed Peppers with Garlic, Onions, and Tomatoes are made by heating oil in a large, nonstick skillet (or heavy casserole) over medium heat, and add onion. Cook, stirring until tender – about 5 minutes – and add garlic and peppers. Cook, stirring often, for 5 minutes, and add ½ tsp. salt. Continue to cook another 5 minutes, until peppers are tender. Add tomatoes, thyme, salt and pepper, and bring to a simmer. Continue to simmer, stirring from time to time, until tomatoes have cooked down; about 10 minutes. Cover, reduce heat, and simmer over low heat for another 15-20 minutes (maybe longer), stirring from time to time, until the mixture is thick and fragrant. Taste, and adjust seasonings. Serve as a side dish; as a topping for pizza, pasta, polenta, rice or bruschetta; as a filling for an omelet or stir into scrambled eggs. view less
Stir-Fried Beef and Broccoli Christopher Ranch Stir Fired Beef and Broccoli is made by combining the garlic, ginger, vinegar, soy sauce, hoisin sauce and honey. Mix well and set aside until ready to use. Preheat a wok or a large skillet. Once it has reached a medium heat, add 1/2 of the peanut oil. Dr...view more Stir Fired Beef and Broccoli is made by combining the garlic, ginger, vinegar, soy sauce, hoisin sauce and honey. Mix well and set aside until ready to use. Preheat a wok or a large skillet. Once it has reached a medium heat, add 1/2 of the peanut oil. Dredge the beef in the cornstarch, lightly shake off any excess cornstarch and add 1/2 of the beef to the pan. Cook for 2 to 3 minutes. Add 1/2 of the broccoli to the pan and shake frequently. Add 1/2 of the sauce and stir to evenly coat the beef and broccoli. Cook until the sauce thickens about 5 minutes. Repeat the process with the other half of the ingredients. Serve immediately with steamed white rice. *It will be easier to slice the beef in thin strips if it has been partially frozen. Chef’s Note: this may be able to be done in 1 batch if using a very large wok or skillet. view less
Stir-Fried Pork Christopher Ranch Stir-Fried Pork is made by using a sharp knife or a cleaver, trim away any fat or gristle from the pork. Cut the meat across the grain into slices about 1/8-inch thick. Then cut the slices, with the grain, into matchstick-size shreds about 1 1/2 inches lo...view more Stir-Fried Pork is made by using a sharp knife or a cleaver, trim away any fat or gristle from the pork. Cut the meat across the grain into slices about 1/8-inch thick. Then cut the slices, with the grain, into matchstick-size shreds about 1 1/2 inches long, and place in a bowl. Add the Marinade ingredients and toss lightly to coat. Cover with plastic wrap and let marinate for at least 1 hour in the refrigerator, or overnight. Combine the Sauce ingredients and stir to dissolve the sugar. Heat a wok or a skillet, add the oil, and heat until very hot. Add the pork shreds and stir-fry over high heat, stirring continuously, until the meat loses its raw color and separates. Remove with a handled strainer or a slotted spoon and drain in a colander. Clean out the pan. Arrange the leeks in a mound on a platter, making a slight indentation in the center for the meat. Reheat the pan, add the sauce mixture, and heat, stirring continuously, until thickened. Add the cooked meat, toss lightly to coat, and spoon over the leeks. Toss the leeks and pork lightly before spooning the mixture into the Mandarin pancakes or flour tortillas. view less
Stir-Fry Chicken with Garlic Sauce Christopher Ranch Stir-Fry Chicken with Garlic Sauce is prepared by combining garlic, soy sauce, water, honey, 1 tablespoon of oil, cornstarch and pepper. Stir chicken into marinade and mix to coat. Cover and refrigerate at least 2 hours, stirring once to twice. In large s...view more Stir-Fry Chicken with Garlic Sauce is prepared by combining garlic, soy sauce, water, honey, 1 tablespoon of oil, cornstarch and pepper. Stir chicken into marinade and mix to coat. Cover and refrigerate at least 2 hours, stirring once to twice. In large skillet, heat remaining oil. Using slotted spoon, transfer chicken to skillet. Stir-fry about 5 minutes. Add reserved marinade, continue to cook and stir about 30 seconds until thickened. Remove to platter. Garnish with green onion. Serve with snow peas if desired. view less
Strata Garliata Christopher Ranch Strata Garliata is prepared by brushing bread slices with butter and cut in half. Arrange 1/3 of the slices in the bottom of a large casserole dish. Spread 1/3 of cheese, parsley, ham or shrimp over the bread slices and repeat to form three layers. Thorou...view more Strata Garliata is prepared by brushing bread slices with butter and cut in half. Arrange 1/3 of the slices in the bottom of a large casserole dish. Spread 1/3 of cheese, parsley, ham or shrimp over the bread slices and repeat to form three layers. Thoroughly combine the rest of the ingredients using a blender or food processor. Pour over the casserole, cover and refrigerate overnight. The next day, bake uncovered at 350º for 50 to 60 minutes or until toothpick comes out clean. Sprinkle with remaining chopped Green Garlic and let set about 10 minutes before cutting. view less
Strata with Cipolline Onions and Arugula Christopher Ranch Strata with Cipolline Onions and Arugula is made by In a pan sauté over medium heat, warm 1/2 tbsp. of the olive oil. Add the arugula and sauté until just wilted, 2 to 3 minutes. Drain in a colander. In the same sauté pan over medium heat, warm the remain...view more Strata with Cipolline Onions and Arugula is made by In a pan sauté over medium heat, warm 1/2 tbsp. of the olive oil. Add the arugula and sauté until just wilted, 2 to 3 minutes. Drain in a colander. In the same sauté pan over medium heat, warm the remaining 1 tbsp. oil. Add the onions and sauté until caramelized, about 15 minutes. Add the garlic and sauté until aromatic, about 1 minute. Remove from the heat. In a large bowl, whisk together the eggs, half-and-half, cheese, salt and pepper. Stir in the bread, arugula and onions. Transfer to a braiser, cover and refrigerate for at least 1 hour or up to overnight. Preheat an oven to 350ºF. Uncover the strata and transfer to the oven. Bake until golden brown and cooked through, about 1 hour. Let stand for 5 minutes before serving. view less